Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices

International Journal of Food Microbiology

Volumn 149, Issue 3, 2011, Pages 185-193

  Champagne, Claude P ^a   Ross, R Paul ^b   Saarela, Maria ^c   Hansen, Ken Flemming ^d   Charalampopoulos, Dimitris ^e  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^c VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^d Chr Danish Hansen A/S   (Denmark)

^e UNIVERSITY OF READING   (United Kingdom)

Author keywords

Encapsulation; Methodology; Probiotics; Rehydration; Thawing; Viable counts

Indexed keywords

PROBIOTIC AGENT;

ANAEROBIC GROWTH; BACTERIAL VIABILITY; BEVERAGE; CAPSULE ENDOSCOPE; CELL CULTURE; DILUTION; FLOW CYTOMETRY; FOOD; FOOD ANALYSIS; FOOD PROCESSING; FREE FLOWING POWDERS OF FREE CELL CULTURE; FREE FLOWING POWDERS OF MICROENCAPSULATED CELL CULTURE; FREEZING; FROZEN SECTION; GOLD STANDARD; HOMOGENIZATION; HUMAN; INCUBATION TEMPERATURE; MICROBIOLOGICAL EXAMINATION; MICROENCAPSULATION; NONHUMAN; POLYMERASE CHAIN REACTION; POWDER; REFREEZING; REHYDRATION; REVIEW; STORAGE; THAWING;

COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; MICROBIAL VIABILITY; PRESERVATION, BIOLOGICAL; PROBIOTICS;

EID: 80051591494     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.07.005     Document Type: Review

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